The Tree illustrates some of the contemplative practices currently in use in secular organizational and academic settings. This is not intended to be a comprehensive list. Below the Tree you will find links to descriptions of many of these practices as well as a more in-depth description of the Tree…

So on the subject of wine...Last night I was talking to my best friend on the phone and she asked if I was drinking wine (I've had a bit of a hard month and so she was suggesting that I *should* be!). So I said yes, and she asked what I was drinking. Guys, this is my new favorite wine for winter. It goes great with pizza and burgers as well as grilled veggies and cheese with crusty bread! www.laurent-miquel.com/en/our-wines/pere-fils/syrah-grenache/... See MoreSee Less

Well I just couldn’t stay away for too long! When something monumentous happens in your life, you do a lot more cooking and eating during your celebrations! So I give you this wonderful little treat to check out while I am making my rounds to all of your beautiful blogs! Thank you so much to everyone for your support and well-wishes! We could not be happier over here!
A while back I saw a delicious recipe for Pistachio Stuffed Nectarines that Susan at The Well-Seasoned Cook
did. Roberto loves both nectarines and pistachios, so I knew I had to make this recipe, but it got a Leftover Queen Makeover! I didn’t have any cake hanging around so I substituted Ricotta cheese for it. I also had cottage cheese,which I am sure would work fine, but the ricotta cheese was older so I opted for that. I don’t really like orange extract so I chose vanilla instead. So good, I was all set.

I started the process of halving the nectarines and wouldn’t you know it the pits just wouldn’t budge. So I ended up destroying 2 out of 3 nectarines in the process. Okay, time for Plan B (or are we on Plan C or D at this point??). I had several fresh apricots in the fridge which were nice and ripe. So I grabbed them and the pits came out with no effort. So this is how Susan’s recipe got adapted! Kinda like a game of telephone¦.So here is my creation !Pistachio and Ricotta Stuffed Apricots!

Pre-heat oven to 375 degrees F.
Place apricot halves in a baking dish, cut side up. In a mixing bowl, cream butter with sugar until fluffy. Beat in egg yolk, then fold in remaining ingredients. Divide mixture evenly among apricot halves, lightly mounding it into center of each with a small spoon.
Bake on center rack of oven for 30 minutes or until apricots are plumped and juicy, and the stuffing is browned. Serve immediately. Can be topped with fresh whipped cream.

I had some problems extricating the stones from the nectarines, too. Patience and the tip of a very sharp knife kept me from mangling them. I’ll be trying this again when our local peaches come out next month. It’s pretty easy to find freestone peaches; w/ nectarines, you take what you can fine. Thanks for featuring this post.

Susan! Wow, I have never heard of freestone peaches! I will keep an eye out! Great recipe!

Thanks Cynthia! These are wonderfully delicious and flavorful!

Dolores! Enjoy, they are wonderful and beautiful as well!

KatieZ – thanks! I can’t tell the difference either, I didn’t even know there was one!

Hi Meeta! They are wonderful! Now I feel like making them again, right now!

Figs! You said it!

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Thank you so much for all your comments. I enjoy reading each and every single one of them. Please keep them coming because I do appreciate the feedback and I apologize that I can't respond to everyone individially. See you in the blogosphere!